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Tortillas de harina

Ingredients

Instructions

  1. Have ready a lightly greased tray. Put the flour in a circle and rub in the fat with your fingers. Dissolve the sea salt in the water and mix into the flour, a little at a time. Work the dough, kneading for 4 minutes.
  2. Divide the dough into 24 pieces and roll into balls, put on greased tray and set aside for 1 hour.
  3. After an hour, roll out the balls on a lightly floured surface with a rolling pin, trying to keep a circular shape. To make it thinner, lay the tortilla over the back of your cupped hand and stretch gently.
  4. When the tortilla is the required size, cook on a hot griddle/pan until covered with brown patches - it should still be flexible. Cover with a cloth and keep warm.

    Adapted from Diana Kennedy: From My Kitchen: Techniques and Ingredients"

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